Features: mainly cooked in wood-burning oven. Round or tapered loaf. Each loaf weighs from 1 to 1.5 kilos. The crust is characterized by a hazel color.
The color of the dough is the characteristic color of the semi-wholemeal bread, slightly darker than the crust. Soft but compact dough.
Ingredients: superfine flour, wholemeal wheat flour, boiled potatoes or potato flakes, yeast, salt.
Potato bread is used during meals. The big loaves of bread, cut into slices, are excellent if combined with the cold cuts of Garfagnana, like Salame prosciuttato, biroldo, and mondiola.
How to reach Castelnuovo Garfagnana
From Versilia to Seravezza, go ahead to Castelnuovo Garfagnana
From Lucca: take SS 12 up to Borgo a Mozzano, then take SS 445.
|Panificio Mario Marini||Fabbriche di Vallico (LU)|
|Panificio Ciro e Michele Bandini||Careggine (LU)|
|Panificio Angela||Castelnuovo Garfagnana (LU)|
|Panificio Ginestri||Castelnuovo Garfagnana (LU)|
|Panificio Leonardo Bechelli||Castelnuovo Garfagnana (LU)|
|Panificio Profumo di Pane||Castelnuovo Garfagnana (LU)|
|Panificio Mino Canini||Gramolazzo (LU)|